糙米茶制备工艺及其抗氧化活性和抑制亚硝化作用的研究  

Study on preparation technology,antioxidant activity and nitrosation inhibition of brown rice tea

作　　者：薛兴澳 田双起[1,2,3] 高鹏 陈妍妍 孟凡浩 柳泽华 XUE Xing’ao;TIAN Shuangqi;GAO Peng;CHEN Yanyan;MENG Fanhao;LIU Zehua(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Food Laboratory of Zhongyuan,Luohe 462300,China;National Engineering Research Center for Wheat&Corn Further Processing,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]中原食品实验室,河南漯河462300 [3]小麦和玉米深加工国家工程研究中心,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2024年第1期100-107,116,共9页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南工业大学自科创新基金(2021ZKCJ12)。

摘　　要：基于糙米茶的加工工艺,探究该工艺下抗氧化能力较佳的糙米茶饮品,在单因素试验的基础上进行响应面试验优化糙米茶的加工工艺以提高糙米茶提取物中的多酚含量,并以VC溶液作为阳性对照对比优化后的糙米茶提取物的抗氧化能力以及抑制亚硝化作用的能力。结果表明:糙米茶提取物在烘烤温度186℃、烘烤时间30 min、液料比22∶1 mL/g时,多酚含量达到39.38μg/g;糙米茶提取物的DPPH自由基清除率为86.5%,羟自由基清除率为60.8%,ABTS自由基清除率为90.2%,还原力为0.39;糙米茶提取物的亚硝酸盐清除率为65.0%,亚硝胺合成阻断率为48.51%。高温烘烤在一定程度上提高了糙米茶提取物的多酚含量和抗氧化能力,优化后的糙米茶提取物具有良好的抗氧化能力和一定的抑制亚硝化作用的能力。Based on the processing technology of brown rice tea,this study explored the brown rice tea beverage with improved antioxidant capacity under this technology,and the effects of baking temperature,baking time and liquid-material ratio on the polyphenol content of brown rice tea extract were investigated by single factor experiment.Then,the processing technology of brown rice tea was optimized by three-factor and three-level Box-Behnken response surface method,and the best technological conditions were obtained.The optimized brown rice tea extract was compared with VC solution for its DPPH free radical scavenging ability,hydroxyl free radical scavenging ability,ABTS free radical scavenging ability,reducing power ability and ability to inhibit nitrite and nitrosamine synthesis blocking.The results showed that the polyphenol content was the highest when the baking temperature was 180℃,the baking time was 20 min and the ratio of liquid to material was 20∶1.In the response surface regression equation,the determination coefficient R2 was 0.9868,and the correction coefficient R2Adj was 0.9698.The difference between them was less than 0.2,which indicated that the model had a high fitting degree and a small error.The degree of influence of three factors on polyphenol content was baking temperature(A)>liquid-material ratio(C)>baking time(B).Under the conditions of baking temperature 186.22℃,baking time 30.40 min and liquid-material ratio 21.89∶1(mL/g),the software predicted that the polyphenol content of brown rice tea extract was 38.25μg/g,and the modified optimum extraction conditions were baking temperature 186℃,baking time 30 min,and the ratio of liquid to material 22∶1 mL/g.Under these conditions,the results showed that the polyphenol content reached 39.38μg/g.The scavenging rates of DPPH radical,hydroxyl radical,ABTS radical and reducing power of brown rice tea extract were 86.5%,60.8%,90.2%and 0.39 respectively.The nitrite clearance rate of brown rice tea extract was 65.0%,and the blocking rate of nitro

关 键 词：糙米茶 工艺优化 抗氧化活性 亚硝酸盐 

分 类 号：TS201.1[轻工技术与工程—食品科学]